Preheat oven to 450. Cut three acorn squash in half, removing seeds and membranes. Place, cut side up, on cookie sheet and brush the cut parts and the hollow with 1 Tbsp melted unsalted butter and a little salt and black pepper. Roast in oven until partially cooked (about 35 mins). In the mean time, prepare… Continue reading Roasted acorn squash stuffed with sausage and brown rice
Tag: western
Sausage, leek, and tomato frittata
Saute 1 large link (about 1/4 lb) uncooked hot Italian sausage (we used Whole Foods' mix of pork and chicken, with casings removed) until browned, then let cool and set aside. Separately, lightly mix 3 eggs with 1 cup low-fat milk, then fold in 3 oz shredded Gruyere cheese, 3 sprigs thyme (leaves only), 3… Continue reading Sausage, leek, and tomato frittata
Clapshot shepherd’s pie
This is virtually identical to classic shepherd’s pie except for the addition of turnip to mashed potato (clapshot), which is a Scottish specialty. Heat 2 tsp oil in a wok, cook 1 chopped onion until wilted, then add 1 lb minced beef (here, bison). Season with a little salt and pepper. When browned, stir in… Continue reading Clapshot shepherd’s pie
Buttermilk roast chicken drummettes and wings
We made this for gameday. Marinate 3 lbs chicken (here, wings and drummettes) in 2 cups buttermilk, ¼ cup neutral oil, 5 cloves garlic (peeled and bruised), 1 Tbsp kosher salt, 1 Tbsp freshly ground black pepper, 1 tsp cumin, 1 Tbsp maple syrup, and a dash of marash pepper flakes. Let marinate overnight. Preheat… Continue reading Buttermilk roast chicken drummettes and wings
Tuna noodle casserole
When I made this dish, I thought of the time my friend Sarah made this for me many years ago in Chicago. Preheat oven to 425. Cook ½ lb egg noodles, then drain. While still hot, stir in about ½ cupshredded cheddar cheese and set aside. Separately, in a large skillet, saute 1 chopped onion,… Continue reading Tuna noodle casserole
Pan-fried cod fillets
Wash fillets in cold water, pat dry, and then lightly season with salt and black pepper. Separately, heat 2 Tbsp each butter and vegetable oil in a heavy frying pan (preferably non-stick). Lightly dredge each fillet in flour, then place, one at a time, in the pan. Cook until browned on each side. When you finish cooking the… Continue reading Pan-fried cod fillets
Lemon chicken breasts
Preheat oven to 400. Warm ¼ cup olive oil in a pan, then add 8 cloves of sliced garlic. Cook for 1 minute, being careful not to let garlic burn. Remove from heat, then add 1/3 cup dry white wine, the zest from one lemon, 2 Tbsp lemon juice, 4-5 sprigs each marjoram and thyme… Continue reading Lemon chicken breasts
Spicy butterscotch pudding
This is one of my husband's favorite pudding flavors. Whisk together 2 Tbsp cornstarch, ½ cup light brown sugar, and a dash of salt in a small pot. Add 1 cup each milk and half and half, then cook over medium heat, stirring frequently until mixture thickens. When thickened, remove from heat and stir in 1… Continue reading Spicy butterscotch pudding
Beef barley soup
This is one of Daniel’s favorite soups, and I love making it whenever we have leftover steak from Ray’s the Steaks. Heat olive oil in a large stock pot, then add 2 lbs beef oxtails. Sear on each side until browned (about 10 mins), then remove and set aside. Add a little more olive oil… Continue reading Beef barley soup
Cottage pie
Heat 2 tsp oil in a wok, cook 1 chopped onion until wilted, then add 1 lb minced beef (here, bison). Season with a little salt and pepper. When browned, stir in 1 Tbsp flour and 5 oz hot beef stock. Bring to a boil, then add 1 Tbsp tomato paste, 1 Tbsp Worcestershire sauce,… Continue reading Cottage pie
Cooking Adventures 